In a saucepan over medium-high heat, combine figs, raisins, water and bring to a boil. Simmer until the water has almost evaporated, about 3 minutes. Add rum and simmer until reduced to 1/4 cup, about 5 to 10 minutes.

In a large bowl, combine flour, baking powder, cinnamon, ginger, cloves, and salt.

In another bowl, whisk to combine eggs, brown sugar, and butter. Add fig and raisin mixture and stir.

Using a spatula, add the wet ingredients into the dry ingredients and stir until just combined. Fold in breadcrumbs and cherries or cranberries.

Fill the ramekins with the batter leaving a 1-inch space from the top. Carefully pour boiling hot water into the base of the baking dish until the water level reaches halfway up the ramekins. Cover tightly with foil and place the baking dish in the oven. The water will help steam the puddings. Bake for 40 minutes until set. Remove the ramekins from the water bath. Run a knife around the edge of the ramekins to loosen the puddings. Place a serving plate on top of the ramekin and flip the plate and ramekin upside down, inverting the figgy pudding onto the plate. Serve warm garnished with dried cherries, rum soaked raisins and cherries, or ice cream.

Note: Traditional figgy pudding is served flambé style. To do this, heat 3/4 cup dark rum or brandy in a saucepan until warmed but not boiling. When ready to serve, pour 2 tablespoons of heated rum or brandy over the figgy puddings and immediately light the top of the figgy puddings with a match or lighter. The alcohol will gently flame for a few seconds and everyone at the table will love the effect.